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1 large Crab, Whole
6 slice Ginger
2 tablespoon Sherry, Dry
3 Onions, Green
*** SAUCE ***
½ Red Pepper, Chopped
1 teaspoon Curry Powder
¼ teaspoon Salt
½ teaspoon Sugar
1 cup Stock
1 teaspoon Ginger, Minced
1 Garlic Clove, Minced
2 tablespoon Peanut Oil
1 tablespoon Cornstarch
Make sauce: heat oil in saucepan. Saute minced garlic,add curry powder. Stir about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper,stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve.
Clean & steam crab: pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2 5cmsections.
Bring water in steamer to rolling boil. Steam crab 20 minutes, depending on size. Meanwhile, reheat curry sauce or keep hot in double boiler. Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve.
6 slice Ginger
2 tablespoon Sherry, Dry
3 Onions, Green
*** SAUCE ***
½ Red Pepper, Chopped
1 teaspoon Curry Powder
¼ teaspoon Salt
½ teaspoon Sugar
1 cup Stock
1 teaspoon Ginger, Minced
1 Garlic Clove, Minced
2 tablespoon Peanut Oil
1 tablespoon Cornstarch
Make sauce: heat oil in saucepan. Saute minced garlic,add curry powder. Stir about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper,stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve.
Clean & steam crab: pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2 5cmsections.
Bring water in steamer to rolling boil. Steam crab 20 minutes, depending on size. Meanwhile, reheat curry sauce or keep hot in double boiler. Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve.